Season to Savor

by Sydney Sadick   

From fall elegance to indulgent comfort food, this season’s mood is warm, textured, and timeless—embellished with a hint of glamour. It’s a reminder that the best style—and the best cooking—is all about layering what you love. With a career spanning cookbooks, TV, and now film, Katie Lee Biegel is proof that passion and purpose can evolve beautifully. This season, she opens up about motherhood, creativity, and the rituals that keep her inspired, on and off the plate.

Katie, you’ve worn many hats—cookbook author, Food Network host, lifestyle expert, mom—all while staying grounded and incredibly relatable. When you look back at the girl who first moved to New York from West Virginia, what would she think of where you are now?

I think I would tell her to eat her Wheaties because she’s got a lot coming for her! My husband, [Ryan Biegel], laughs at me because I say the following two quotes so often, “Anything can happen,” and “Life is what happens when you’re busy making other plans.” I could have never guessed what my life had in store, and I feel so grateful for my family and the career that I have built.

You started out with a passion for food and storytelling. At what point did you realize this could become not just a career but a lifelong platform?

I knew that I wanted to make a career out of my passion for food early on, but I wasn’t sure how that would evolve. I started out wanting to be a writer, that morphed into a TV platform, and now I have circled back to writing more. I’ve written cookbooks all along, but now I am harnessing my love of storytelling into screenwriting and producing, with my film Catch of the Day on Hallmark. The movie is about a chef in Montauk, so food is still at the core.

What’s one pivotal moment or turning point that changed the direction of your career?

When I got the role of co-host on The Kitchen, everything changed. I was just about to give up on Food Network, as I had been pitching them show ideas for seven years and they continued to say no every time. I was tenacious, but I was at the point that I thought maybe it was time to try my hand at something else, when I got the call about this new cooking/talk show that was being cast. I went in for an audition, and we ended up doing round after round of chemistry testing to put together the cast.

Being a wife, mother, and public figure—that’s a lot to juggle. What have you learned about balance, and what does a “well-fed” life mean to you these days?

Some days I feel like I’ve got it figured out and others I definitely don’t. My number one is my daughter, [Iris]. Everything else has to fit around her and her needs. I only put something on my calendar if it’s meaningful to me, and that goes for both work and social engagements. I try to get the majority of my work completed during school time, and most evenings I just want to stay home with my family and go to bed early.

What grounds you when things get hectic? Are there any rituals, routines, or New York moments that help you reset?

I’m absolutely obsessed with FORWARD Space classes. I love to dance and let loose, but my days of going to a nightclub are way over, and I’m definitely no longer wearing high heels and dancing. At FORWARD Space, the room is dark, club lights are on, the music is loud, and I dance my face off for an hour and all my anxieties and stress melt away. I leave that class with a smile on my face, and I’m a new person for the rest of my day. It’s as much mental health as physical health.

November in New York is pure magic. What’s your ultimate fall comfort dish, and do you have any go-to spots in the city that just feel like autumn?

I love New York in the fall. It’s the best time of year in the city, in my opinion. My ultimate fall comfort dish is actually a salad. I love a big salad, and I make a giant fall salad with shredded kale and brussels sprouts, roasted butternut squash, apples, dried cranberries, sunflower seeds, blue cheese, and a honey Dijon vinaigrette. One of my favorite restaurants to go to this time of year is I Sodi for any of their pastas, and I also love The Commerce Inn for roasted chicken and potatoes.

If you were to host your dream NYC fall dinner party, who’s at the table, what’s being served, and what music is playing?

For cocktail hour, we would be on our patio, and if it was chilly, I’d have some cozy blankets. I’d serve deviled eggs, because it’s not a party at my house without them, and dates stuffed with blue cheese and wrapped in bacon. For dinner, we’d move inside and I’d make my oven-fried chicken with crispy pancetta, garlic, and rosemary. (I always buy my chicken from Hudson & Charles; once you try theirs, you’ll never buy it anywhere else.) I’d serve that with creamy Parmesan polenta, sautéed kale, homemade popovers, and salty butter. We would drink my Kind of Wild pinot noir, and for dessert, I’d serve warm miso chocolate chip cookies.

You split your time between New York City and the Hamptons. Where do you feel most at home?

I love New York City, but I feel the most at home in the Hamptons. I’m a small-town girl, and I like being in nature, especially the beach.

Your recipes always feel cozy and accessible. What’s a dish you think everyone should master before the holidays?

People get nervous about making a Thanksgiving turkey, but that should be the easiest part of your holiday dinner. Master the turkey and relieve yourself from that anxiety. Plan ahead and calculate the amount of time it needs to cook, use a meat thermometer so you don’t overcook it, and let it rest after cooking for at least one hour. I promise it will not get cold.

What does your Thanksgiving table look like?

I’m very traditional when it comes to holidays. I don’t experiment or try new recipes; this is the time when I want my food to taste the same year after year. I think that’s what makes those dishes special and craveable. I make a maple sage roasted turkey, gravy, corn bread dressing, mashed potatoes, cranberries—the works. The only dish I make that I have changed up were my brussels sprouts. I always used to roast them, but about seven or eight years ago, I started making a brussels sprout salad and it’s so good. You kind of need that bright acidic moment on the plate to give your taste buds a break from all the heavier moments.

Your daughter is growing up in a world where you model creativity and balance. What kind of fall traditions are you excited to pass down to her?

Iris is so excited about any and everything pumpkin. She loves going to the pumpkin patches in the Hamptons, then we bring pumpkins back to the city to decorate our home. She also likes to bake with me, so pumpkin muffins, pumpkin bread, and pumpkin cookies are all on the menu.

Tell us about your wine brand!

I co-founded Kind of Wild Wines, and all our wines are organic, zero sugar, and free from harmful additives and preservatives. I had gotten to the point that I couldn’t have a glass of wine without having a headache the next day. I started learning about organic wines and very often it’s all the additives that make you feel bad the next day. It dawned on me, “Why have I been buying organic grapes to eat, but I have been drinking conventional grapes?” Once you start drinking organic wine, you won’t go back.

How are you enjoying hosting your own podcast now? Any exciting upcoming guests you can tease?

I’ve been hosting my podcast, “All on the Table,” for more than a year now. The show is focused on getting to know people through food, and I have had some interesting guests. I have some great guests in the food world coming up, reality stars, and even an Oscar winner in the next few weeks.

What’s next for you now that The Kitchen is ending?

The Kitchen has been the greatest professional honor of my life. I’m sad to say goodbye now that it’s ending, but to have 12 years, 40 seasons, and more than 500 episodes is pretty incredible. I love my co-hosts like family. And I’m so grateful to all our fans who watched and supported us for so many years. I’m starting my new YouTube cooking series, and I’m also working on a new novel. I look forward to cooking up something new!